Look, I'm not here to argue what makes a real chili. We all have our personal tastes and regional preferences, and throwing the concept of "authenticity" into this is pretty rich for a dish that for ages was just a brick of dried beef, peppers and suet. However, you can’t really go wrong with a classic "bowl of red" from Texas. A good chili con carne is one of those restorative dishes where you wonder how something so seemingly simple can get such deep flavors. It's also a dish that everyone seems to have a "secret" recipe for. So why not come up with your own?

Meat MattersThe ingredients for a good chili con carne are not complex, according to Kathleen Ryan of Tolbert's Chili restaurant in Grapevine, TX, and director of the World Chili Cook-Off in Terlingua. For Ryan, “coarsely ground boneless chuck tender” is the best beef to go with, and you want to make sure it’s good quality. Instead of buying it at the grocery store, ask your butcher to coarsely grind it for you.

Simple IngredientsSome people argue whether tomatoes have a place in a classic chili con carne, but Ryan finds a little tomato sauce adds a nice flavor to the braised beef, and keeps the "bowl of red" actually red. Other than that, ingredients are simple — onions, garlic, and "fresh anchos for making your own chili powder." Those can be lightly toasted in a skillet, ground, and added to your chili powder. (Which you remember how to make from last time, yes?)

Just Say No to OlivesThere are some things that always go with chili — cornbread, fritos, as much sour cream as your heart desires. And there are some things that just don’t. "Macaroni, celery, and black olives" are all things Ryan has seen people add to chili con carne. While experimentation is always fun, sometimes it’s best to stick to the classics.